West Virginia Coal Fired Chicken Wings

Introduction

These West Virginia Coal Fired Chicken Wings are crispy, juicy, and infused with smoky flavor from the Arteflame grill. Using a bold dry rub and finishing with a tangy sauce, this recipe brings that finger-lickin’ backyard BBQ style right to your grill. With the Arteflame’s 1,000°F center sear and versatile flat griddle cooktop, every bite is packed with perfectly locked-in flavor and caramelized textures. Get ready to elevate your BBQ game with these delicious wings!

Ingredients

• 3 lbs chicken wings (separated at the joint, tips removed)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter (for grilling)
• 1/2 cup your favorite tangy BBQ sauce
• Vegetable oil and paper napkins (for lighting the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center fire bowl of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Let the grill heat for about 20 minutes until the center grate reaches 1,000°F and the flat cooktop griddle is evenly hot.

Step 2: Prepare the Dry Rub

1. In a bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, kosher salt, and black pepper.
2. Pat the chicken wings dry with paper towels.
3. Rub the spice mixture thoroughly over the wings.

Step 3: Sear the Wings

1. Place the wings directly on the center grill grate for a quick sear (around 1 minute per side).
2. Rotate with tongs to crisp the skin and lock in the juices.

Step 4: Grill on the Flat Cooktop

1. Move the seared wings to the flat griddle area close to the center for a higher heat zone.
2. Add a bit of unsalted butter underneath to sizzle them in their own juices.
3. Cook for 12–15 minutes, flipping occasionally until the internal temperature reaches 165°F. Remove them at 150°F for carryover cooking.

Step 5: Glaze and Finish

1. Brush the wings with your favorite tangy BBQ sauce during the last 2 minutes of cooking, letting it caramelize slightly on the griddle.
2. Transfer wings to a platter and rest 5 minutes before serving.

Tips

• Use center grate only for a quick sear—don’t overcook here.
• Cooking zones on the Arteflame let you manage heat precisely—use outer areas if wings cook too fast.
• Rest wings after grilling to hold in the juices.
• Always finish about 15°F before the target internal temp to avoid overcooking.
• Cook on the griddle with butter for rich flavor and golden crusts.

Variations

1. Lemon Pepper Wings: Swap the rub for lemon zest, cracked pepper, garlic powder, and salt.
2. Sweet Heat Wings: Add honey and chili flakes to the dry rub for a balance of spicy and sweet.
3. Korean BBQ Wings: Use gochujang, garlic, and soy sauce glaze instead of classic BBQ sauce.
4. Buffalo Style Wings: Toss grilled wings in melted butter and hot sauce right before serving.
5. Maple Chipotle Wings: Blend maple syrup with chipotle powder for a smoky-sweet twist.

Best pairings

• Grilled corn with lime butter on the flat top griddle
• Charred jalapeño mac & cheese (cooked in a cast iron directly on side of griddle)
• Ice-cold lager or smoky bourbon cocktail
• Creamy coleslaw with grilled apple slices
• Grilled peach slices topped with vanilla ice cream for dessert

Conclusion

With the bold flavors of dry rub and tangy BBQ glaze, these West Virginia Coal Fired Chicken Wings deliver on every level. Grilling them on the Arteflame not only sears in the juices but infuses that authentic wood-fired flavor every wing lover craves. Whether you’re serving them at a game day BBQ or a relaxed family weekend, these wings are sure to sizzle their way into everyone’s heart.